Hope you enjoyed trying out some of the recipes in the Khaki Kook Book and I have now added one of my own recipes. Its very economical and easy to make and I make it in large batches that I then freeze in sufficient amounts, to make several meals. The main expense is going to be when you first have to buy all the main spice ingredients but they do last for a very long time.

I have named this recipe “Just as good as a restaurant curry” because I can honestly say that I think it is. The ingredients below should be sufficient to make about 4 meals for 2 people. Keep tasting as you go along and adjust to your own taste.

Ingredients you will need for the curry sauce:

4 large onions – (pulped into a puree in a processor)

8 cloves of garlic – (pulped into a puree with the onions)

4cm fresh ginger or 2 tsp powdered – (pulped with the onions)

6 tablespoons of melted Ghee or sunflower oil

4 teaspoons of Methi Leaves (sometimes known as Fenugreek leaves but optional)

1 tablespoon tandoori masala mix

4 teaspoons ground cumin

2 teaspoons of black pepper

3 teaspoons of tumeric

1 teaspoon ground fenugreek seeds (optional)

2 teaspoons ground mustard

8 cloves and 10 cardomon seeds (grind them up)

1 -3 teaspoons chilli powder (dependant on how hot you like it)

1 tablespoon ground corriander

1 tablespoon garam masala

1 teaspoon salt

1 tablespoon of honey (sugar will do if no honey)

2 large tins of tomato puree

1 small carton of cream or you can use milk

1 tablespoon of freshly chopped corriander

Method

Fry together the pureed onion, garlic and fresh ginger until it’s soft and the oil starts to separate.

Add all of the ground spices except the salt

Now fry gently, without burning for 10 minutes

Now add the salt and honey

Bring to the boil and simmer for 1 hour

Add the cream and some water if the sauce needs thinning and simmer for a further 10 minutes

I now take a portion of the sauce, sufficient for one meal and place in a covered oven dish together with some chopped potatoes and cubed chicken (sufficient for say 2 people) you can use whatever meat and vegetables you like. Add more water if you still think it needs thinning.

Cook in the oven on a moderate heat for 1 hour and add most of the freshly chopped corriander during the last 5 minutes cooking time to give it a lovely flavour.

If you want rice to accompany the curry then allow 15 minutes of cooking time.

A very simple curry and as mentioned earlier, if you make it in large enough batches, there will be enough for several meals, great if you love Indian food but lead a busy lifestyle.

Let me know what you think!

Look here for more authentic Indian recipes!